Light Fruitcake

---------- Recipe via Meal-Master (tm) v8.05

Title: Light Fruitcake
Categories: Cakes
Yield: 1 servings

1 1/2 c Butter; softened
1 1/2 c Sugar
1 tb Vanilla extract
1 tb Lemon extract
7 Eggs; separated
3 c All-purpose flour
1 1/2 lb Candied pineapple
Yellow/green and red
1 lb Red and green candied
-cherries
1/4 lb Andied citron
1/2 lb Golden raisins
3 c Pecan halves
1 c Black walnuts; coarsely
-chopped
1/2 c All-purpose flour
Additional candied fruit
-and nuts
1/4 c Brandy
Additional brandy

Recipe by: Southern Living
Make a liner for a 10-inch tube pan by drawing a circle
with an 18-inch diameter on a piece of brown paper. (Do not
use recycled paper.) Cut out circle; set pan in center,
and draw around base of pan and inside tube. Fold
circle into eighths, having the drawn lines on the outside.
Cut off tip end of circle along inside drawn line. Unfold
paper; cut along folds to the outside drawn line. From
another piece of brown paper, cut another circle with a
10-inch diameter; grease and set aside. Place the 18-inch
liner in pan; grease and set aside.

Cream butter and sugar at medium speed of an electric mixer
until light and fluffy. Stir in flavorings. Beat egg
yolks. Alternately add egg yolks and 3 cups flour to
creamed mixture.
Combine candied fruit, raisins, and nuts. Dredge with 1/2
cup flour. Stir to coat well. Stir mixture into batter.
Beat egg whites until stiff; fold into batter.
Spoon batter into prepared pan. Arrange additional fruit
and nuts on top, if desired. Cover pan with greased
10-inch brown paper circle, placing greased side down.
Bake at 250 degrees for 4 hours or until cake tests done.
Remove from oven. Take off paper cover, and slowly pour
1/4 cup brandy evenly over cake; let cool completely on a
wire rack.
Remove cake from pan; peel paper liner from cake. Wrap
cake in brandy soaked cheesecloth. Store in an airtight
container in a cool place 3 weeks. Pour a small amount of
brandy over cake each week. Yield: one 10-inch cake.

NOTE: refrigerate light fruitcake for longer storage.
Refrigeration also makes the cake slice neater and easier.

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